Clam Chowder

I downloaded my first iPad magazine Thursday morning (which let me tell you was a wonderful treat with a nice big cup of Earl Grey tea).  I choose Good Housekeeping because it would be fun to read without giving me any complexes about how my life really should be.  Anyway, I found this recipe for clam chowder in there that looked yum - and since I had never made clam chowder before I thought why not?  Here are the results my friends: it was spectacular.  I plan to serve it tonight but my hubby had it for a late night treat, you know... just a big bowl to sample.  But hey, if anyone else want's to pretend (like I do) that you are in Maine sitting on an icy wharf eating chowder tonight, this is for you.  Hope you enjoy!

Clam Chowder

adapted from: Good Housekeeping

Ingredients

• 1 rutabaga, peeled

• 1 pound carrots, peeled

• 1 head celery

• 4 large potatoes, peeled

• 2 large onions, peeled 
• 2 tablespoons olive oil

• 1/2 teaspoon ground thyme
• 2 tablespoons dried parsley
• 3 tablespoons chicken bullion
• 1/4 teaspoon black pepper

• 2 (8 ounce) bottles clam juice

• 4 cups water

• 5 tablespoons cornstarch

• 3 cups reduced-fat (2-percent) milk

• 5 (6.5 ounce) cans whole baby clams

• 1 (16 ounce) bag corn kernels

Preparation 

• Chop rutabaga, carrots, celery, potatoes, and onion into 1/2-inch chunks. 
• In 12-quart sauce pot: combine oil, vegetables, thyme, parsley, bullion, and black pepper. 
• Cover and cook for 30 minutes or until onion softens (stirring). 
• Drain juice from clams and add to pot.  Rinse clams to make sure they are sand-free and set aside.

• Add clam juice (from the cans and bottles) and water; heat to boiling on high.
• Cover; reduce heat to simmer 20 to 25 minutes or until vegetables are tender (stirring occasionally). 

• In cup, stir cornstarch into milk until dissolved. Add to soup and heat until simmering (stirring).
• Cook 5 minutes or until thickened (stirring).
• Add clams and corn; cook 5 minutes or until hot (stirring).